presunto

Presunto is a cured ham prepared from the hind leg of pigs. In Portuguese-speaking countries, the term denotes a traditional dry-cured ham that is salt-cured and aged to develop flavor. While the basic method is shared across styles, presunto can refer to several regional varieties that differ in origin, pig breeds, feeding, and aging.

Production typically begins with selecting a suitable hind leg and applying salt or a curing brine to draw moisture and season the meat. After a period of salting, the ham is washed and hung to air-dry in controlled conditions. The aging or maturation phase can last from several months to over a year, during which fat and connective tissue dissolve and flavors intensify.

Major varieties include presunto ibérico and presunto serrano in Iberian and Portuguese markets. In practice, presunto is commonly produced in Portugal as a broad category of cured ham similar to Spanish jamón serrano, Italian prosciutto, or other European styles. Some presuntos carry protected designations depending on the country and producer, reflecting regional origin and production standards.

Presunto is usually sliced very thin and served at room temperature. It is eaten alone, on bread, or as part of antipasti or tapas, often with cheese or olives. Its flavor ranges from mild and salty to rich and nutty, particularly in hams from acorn-fed Iberian pigs.